Shortcrust Two Fruit Pie

Name: Shortcrust Two Fruit Pie
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 cup All purpose flour; 2 tablespoons powdered sugar; 0.333 cup butter (cut into small cubes); 1 egg yolk; 0.5 teaspoon vanilla extract; 1.667 cups Strawberries (quartered); 2.333 cups Rhubarb (cut into chunks); 0.5 cup caster sugar; 3 tablespoons Orange juice; 1 egg (beaten)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

284

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	284 kcal	(14 %)
Protein	4.22 g	(4 %)
Fat	12.12 g	(10 %)
Carbohydrates	40.16 g	(27 %)
Sugar added	19.21 g	(77 %)
Roughage	1.18 g	(4 %)

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more nutritional values

Vitamin A	131.94 mg	(16,493 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	1.45 mg	(12 %)
Vitamin B₁	0.19 mg	(19 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	2.08 mg	(17 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	60.67 μg	(20 %)
Pantothenic acid	0.28 mg	(5 %)
Biotin	2.09 μg	(5 %)
Vitamin B₁₂	0.3 μg	(10 %)
Vitamin C	27.73 mg	(29 %)
Potassium	161 mg	(4 %)
Calcium	34.48 mg	(3 %)
Magnesium	13.56 mg	(5 %)
Iron	1.29 mg	(9 %)
Iodine	18.02 μg	(9 %)
Zinc	0.33 mg	(4 %)
Saturated fatty acids	6.85 g
Cholesterol	91.72 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 cup
All purpose flour; 2 tablespoons
powdered sugar; 0.333 cup
butter (cut into small cubes); 1
egg yolk; ½ teaspoon
vanilla extract; 1 ⅔ cups
Strawberries (quartered); 2.333 cups
Rhubarb (cut into chunks); ½ cup
caster sugar; 3 tablespoons
Orange juice; 1
egg (beaten)

How healthy are the main ingredients?

Strawberry Rhubarb Orange juice egg

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Preparation steps

Place the four, sugar and butter in a bowl and place in the freezer for 15 minutes. Rub the butter into the flour until the mixture resembles breadcrumbs, or blend in a food processor.

Add the egg yolk, vanilla extract and enough ice cold water to form a dough. Press the dough into a flat disc, wrap in clingfilm and chill in the fridge for 30 minutes.

Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Mix the rhubarb and strawberries together and place in a pie dish. Sprinkle over the sugar and orange juice.

Roll the pastry out and cut a circle to make the pie lid. Place on top of the pie, moistening the edge top make a good seal, and decorate with pastry offcuts. Brush with the beaten egg and bake for 30 - 40 minutes or until the pie is golden brown.